Thawing a frozen turkey safely typically takes as long as 1 to 6 days depending on the method you choose and the turkey’s weight. Here are the standard approaches and estimated times:

• Refrigerator thawing (slowest but safest)
  • Plan about 4 to 5 hours per pound.
  • Examples:
    • 8–12 lb: ~2 days
    • 12–16 lb: ~3 days
    • 16–20 lb: ~4 days
    • 20–24 lb: ~5 days
• Cold water thawing (faster, requires more hands-on attention)
  • Keep the turkey in its original packaging and submerge in cold water, changing the water every 30 minutes.
  • Plan about 30 minutes per pound.
  • Examples:
    • 8–12 lb: ~4–6 hours
    • 12–16 lb: ~6–8 hours
    • 16–20 lb: ~8–10 hours
    • 20–24 lb: ~10–12 hours
• Microwave thawing (only practical for smaller birds and requires careful follow-up cooking)
  • Microwave defrost times vary by appliance; many home microwaves won’t safely thaw a very large turkey. If you use this method, cook immediately after thawing.

Tips to ensure safety and quality:

• Never thaw at room temperature; this allows surface bacteria to multiply.
• After thawing, cook the turkey promptly if thawed in cold water or microwave; if thawed in the fridge, you can keep it for a day or two before cooking.
• If your turkey remains partially frozen after the allotted time, it’s best to plan for longer thawing or switch to a safer method like the refrigerator approach.
• Always cook to a safe internal temperature: at least 165°F (74°C) in the thickest part of the breast, thigh, and wings.

If you can share the turkey’s weight, I can give a more precise thawing timeline tailored to your bird.